Low Carb Chocolate Muffins With Almond Flour

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These Low-carb Chocolate Muffins With Almond Flour are great if you want to give up desserts and switch to a low-carb lifestyle. It’s made with cocoa powder, almond flour, and natural sweetener.

It’s time to indulge your appetite with these Low-carb Chocolate Muffins; you won’t feel bad once you eat them. I promise to you that these low-carb chocolate muffins with almonds are guilt-free yet really delicious.

They’re nice, moist, chocolatey, delicious, and super straightforward.

Ingredients

• 2¼ cups blanched almond flour
• ¼ cup plus 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs, at room temperature
• ½ cup liquid monk fruit syrup
• ¼ cup coconut oil, melted and slightly cooled
• ⅔ cup Lily’s Dark Chocolate Chips, divided

Instructions

1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Add the almond flour, cocoa powder, baking soda, and salt to a medium bowl. Whisk well, breaking up any small lumps of almond flour or cocoa.
3. In a separate large bowl, whisk the eggs with the liquid monk fruit syrup. Slowly mix in the melted coconut oil until the mixture looks smooth and evenly combined.
4. Add the dry mixture to the wet ingredients. Stir just until no dry patches remain, then fold in most of the chocolate chips, reserving a small handful for the tops. The batter will be noticeably thick.
5. Spoon the batter into the lined muffin cups, filling each about three-quarters full. Scatter the reserved chocolate chips over the muffins and press them lightly into the batter.
6. Bake for 25–30 minutes. The muffins are ready when the tops feel set and a toothpick inserted away from a melted chocolate chip comes out without wet batter.
7. Leave the muffins in the pan for 5 minutes, then transfer them to a wire rack. Let them cool for at least 10 minutes before serving, as almond-flour muffins become firmer as they cool.

Save the image below to your Pinterest board so these Low-Carb Chocolate Almond Flour Muffins are easy to find whenever a chocolate craving hits.

Tips for the Best Chocolate Almond Flour Muffins

The batter for these muffins is supposed to be thick, so don’t thin it with milk or water. Divide it between the cups as evenly as possible and fill each one about three-quarters full.

Room-temperature eggs mix more easily with the coconut oil. Cold eggs can cause the oil to firm up and leave small lumps in the batter. Let the melted coconut oil cool slightly before adding it so it doesn’t begin cooking the eggs.

For a deep chocolate flavor, use unsweetened cocoa powder or cacao powder. Check the label carefully, since sweetened cocoa mixes contain added sugar and won’t work the same way.

Avoid overbaking the muffins. Test one near the center of the pan after 25 minutes, inserting the toothpick away from the chocolate chips. A few moist crumbs are fine, but there shouldn’t be any wet batter.

Give the muffins time to cool before eating them. Almond flour muffins are quite soft straight from the oven and become firmer as they sit.

Ingredient Substitutions

Melted butter or ghee can replace the coconut oil in the same amount. Butter gives the muffins a slightly richer flavor, while refined coconut oil is the better choice when you don’t want a noticeable coconut taste.

Honey or maple syrup may be used instead of liquid monk fruit syrup, but the muffins will no longer be sugar-free or keto-friendly. Avoid replacing the liquid sweetener with a granulated one without adjusting the recipe, as that would change the moisture level of the batter.

Any sugar-free chocolate chips can be used in place of Lily’s, although the sweetness and net carb count may vary by brand.

How to Store the Muffins

Let the chocolate muffins cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. Placing a paper towel beneath them can help absorb extra moisture and prevent the tops from becoming sticky.

Freezing and Reheating

Freeze the cooled muffins in a freezer-safe container or bag for up to 2 months. Separate the layers with parchment paper so the muffins don’t stick together. Thaw them overnight in the refrigerator or leave them at room temperature for about an hour.

For a warm, softer center, microwave an individual muffin for approximately 10–15 seconds. Be careful not to overheat it, since almond flour baked goods can dry out quickly.

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